Cold Stirred Noodles Photo
Cold Stirred Noodles

YIELD Makes 6 to 8 servings

INGREDIENTS

Dressing
6 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup red wine vinegar
2‑1/2 tablespoons sugar
1/4 to 1/2 teaspoon chili oil
Noodles
1 pound Chinese-style thin egg noodles
1 tablespoon sesame oil
2 small carrots, shredded
1 bunch radishes, shredded
1/2 large think-skinned cucumber, shredded
3 cups bean sprouts
1 cup matchstick strips Barbecued Pork (recipe follows, optional)
4 green onions with tops, cut into 2-inch slivers
Thin cucumber slices for garnish

PREPARATION:

  1. For dressing, combine soy sauce, 2 tablespoons sesame oil, vinegar, sugar and chili oil in small bowl; mix well.
  2. Cut noodles into 6-inch pieces. Cook noodles according to package directions until tender but still firm, 2 to 3 minutes; drain. Rinse under cold running water; drain again. Combine noodles and 1 tablespoon sesame oil; toss lightly to coat. Refrigerate until ready to serve.
  3. Add carrots to saucepan of boiling water; cook 30 seconds. Drain. Rinse under cold running water; drain again. Repeat with bean sprouts.
  4. To serve, place noodles on large platter. Top with shredded cucumber, carrots, bean sprouts, radishes and pork; sprinkle with onions. Garnish, if desired. Serve with dressing.
This recipe appears in: Asian

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